Ice Cream Cone Cupcakes

These are absolutely adorable and so fun to make! The only hard part is knowing exactly how much to fill the cones. I've come to the conclusion that whether you're using a think batter, or a thinner one (like me), about ⅔ of the way full is perfect. Enjoy!


Ingredients:
Cupcakes
2 cups sugar

1¾ cups flour

¾ cocoa

1½ tsp baking powder

1½ tsp salt

2 eggs

1 cup milk

½ cups vegetable oil

2 tsp vanilla

1 cup hot coffee

About 20 ice cream cones

Frosting 

2 egg whites

½ cup sugar

¼ cup light corn syrup

2 tbs water

1 tsp vanilla

Decorations:

⅓ cup chocolate (chips or bar)

¼ cup chopped nuts

cherries

Directions:

Heat oven to 350˚F. Cover a muffin tin with foil and poke a small hole in every cup. Insert a cone in every hole to keep them secure. Mix together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium for about 2 minutes. Stir in coffee. The batter should be thin. Fill cones about ⅔ full. Bake for 10-15 minutes. Once you take them out of the oven, poke a few small holes in the bottom of each cone for steam to escape. 
Let egg whites stand at room temp for at least 30 minutes. Beat egg whites in a medium bowl at high speed until stiff peaks form. In a sauce pan stir sugar, corn syrup, and water until well mixed. Cover and heat to a rolling boil over medium. Uncover and boil until 242˚F. While beating on medium speed, slowly pour hot syrup over egg whites. Add vanilla, and beat on high speed until stiff peaks form again. 
Pipe frosting on each cupcake. Melt chocolate completely and pour about 1½ tsp of melted chocolate on the very top of the frosting. Let the chocolate run down the sides a little. Decorate each with chopped nuts and a cherry.